Mason Jar Strawberry Ice Cream, as seen on Food Network's Symon's Dinners Cooking Out, Season 3.
Recipe courtesy of Michael Symon

Mason Jar Ice Cream

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  • Level: Easy
  • Total: 6 hr 35 min (includes chilling and freezing times)
  • Active: 25 min
  • Yield: 4 servings


Strawberry Puree:

Ice Cream:


Special equipment:
a 32-ounce freezer-safe mason jar with straight or tapered sides
  1. For the strawberry puree: Set up a grill for even medium heat. If using a charcoal grill, build the coals evenly along the bottom.
  2. Place a small saucepot on the grill. Add the strawberries, honey and lemon juice and bring to a simmer. Cook until the strawberries release their juices and begin to soften, 3 to 5 minutes. Puree in a blender until smooth and chill until completely cool, about an hour.
  3. For the ice cream: To a 32-ounce freezer-safe mason jar with straight or tapered sides, add the cream, honey, sugar and salt. Pour in the chilled strawberry puree. Top with the lid and vigorously shake into a loose, drippy whipped cream, 3 to 5 minutes. (This will take less time if you use a mason jar that was in the freezer for 10 to 15 minutes beforehand.) Make sure the lid is only loosely on, then freeze for 3 hours for soft serve, longer for scoopable ice cream. Serve and enjoy!